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Homemade Banana Coconut Energy Bars recipe photo

Banana Coconut Energy Bars

These Banana Coconut Energy Bars are a wholesome snack packed with energy! Enjoy a deliciously sweet treat loaded with nutrients for any time of day.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Snack
Cuisine: Healthy
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients:
  • 2 cups raw almonds
  • 1/3 cup coconut oil melted but not hot
  • 2 tablespoons honey
  • 2 tablespoons dried fruit chopped (apricots, dates, cranberries, etc.)
  • 1 cup unsweetened shredded coconut
  • 1/2 cup coconut cream
  • 1/2 cup ripe banana mashed
  • 2 tablespoons honey
  • 2 tablespoons coconut oil
  • 1 tablespoon peanut butter
  • 1 tablespoon water
  • 8 ounces dark chocolate chopped
  • 1 tablespoon coconut oil
  • 1/4 cup toasted shredded coconut
  • 2 tablespoons chopped almonds

Equipment

  • Food processor
  • Mixing Bowl
  • Baking dish
  • Spatula
  • Double boiler

Method
 

Instructions:
  1. Start by placing the raw almonds in your food processor. Pulse until they form a coarse meal, being careful not to over-process.
  2. In a mixing bowl, combine the almond meal with melted coconut oil, honey, chopped dried fruit, unsweetened shredded coconut, coconut cream, and mashed ripe banana. Stir well until evenly mixed.
  3. Line your baking dish with parchment paper. Pour the mixture into the dish and press it down firmly with a spatula.
  4. Place the baking dish in the refrigerator for about 1-2 hours or until firm.
  5. While the bars are chilling, melt the chopped dark chocolate with 1 tablespoon of coconut oil using a double boiler until smooth.
  6. Once firm, cut the bars into your desired size and dip into the melted chocolate, ensuring all sides are coated.
  7. While the chocolate is still wet, sprinkle the toasted shredded coconut and chopped almonds on top.
  8. Return the bars to the refrigerator for another 30 minutes to set the chocolate coating.

Notes

  • Store in an airtight container in the refrigerator for up to two weeks.
  • Wrap individually in parchment paper for freezer storage up to three months.
  • For a vegan option, replace honey with maple syrup.